Who Grew My Soup? (Grades 3-5)
Students identify the source of the food they eat and investigate the processes and people involved in getting food from the farm to their spoon.
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Tree-mendous Fruits
Students investigate a variety of tree fruits, discover how and where they are grown, and explore their nutritional benefits.
FoodMASTER: Grains
Students describe the steps of making flour, compare the nutritional value of different cereals, compare cooked and uncooked rice, and identify the parts of a whole grain.
Nutritional Value of Fresh Produce
Students determine that fresh produce is a good source of vitamin A, vitamin C, and fiber, and that all fruits and vegetables do not contain the same quantities of each nutrient.
The Quicker the Better? Food Processing (Grades 3-5)
Students explore different levels of food processing and the ways in which processed foods affect the health of our diets by looking at examples of foods from the grocery store and by closely examining food labels.
Eggs: From Hen to Home (Grades 3-5)
Students trace the production path of eggs, beginning on the farm and ending in their home and identify the culinary uses and nutritional benefits of eggs.
FoodMASTER: Meat, Poultry, and Fish
Students discover how animals utilize nutrients and energy from food humans cannot digest and convert it to meat, a food rich in zinc, iron, and protein. Students examine how hamburger is formulated for leanness, compare two kinds of hotdogs, and investigate about fish.
FoodMASTER: Food Safety
Students measure the temperature of cold, lukewarm, and hot water using a thermometer, investigate the growth of microorganisms by observing yeast growth at varying temperatures, and practice proper techniques for hand washing. The use of Glo Germ (TM) gel visually reinforces the importance of personal hygiene/hand washing.
FoodMASTER: Fats and Oils
Students identify the farm source of common dietary fats, compare Nutrition Facts labels, perform a taste test of various salad dressings, learn the chemistry of emulsification, and compare regular ice cream, reduced-fat ice cream and fat-free ice cream.
Edible Numbers
Students develop a working vocabulary regarding food, categorize foods by their sources, examine grocery ads, learn about food production, and apply what they learned by analyzing foods they eat at a particular meal.
Oilseed Crops
Students investigate a variety of oilseed crops, discover how and where they are grown, and explore their nutritional benefits.
Growing Grains
Students investigate a variety of grains, discover how and where they are grown, and explore their nutritional benefits.